Chocolate Roll with Chestnut Cream and Marrons Glacés

I named this cake “Chocolate Roll” because first I’m verykind of late to post a Bûche de Noël recipe and second, the cake is so fabulous that there is absolutely no reason why you shouldn’t make it any time this winter season.

When I was a kid we always had Chestnut yule logs during the holiday season and it was my favorite thing to eat. I decided to recreate that exact cake for this year’s annual family Christmas Eve dinner. However, I couldn’t find chestnut paste in any local Lebanese market – so I looked up a couple of make-from-scratch recipes and the process turned out to be so much easier than I expected! It’s basically a mix of roasted chestnuts and sugar syrup puréed in a food processor. The most time consuming part is roasting and peeling chestnuts but I didn’t mind it because the taste is absolutely divine. I went with Yossy Arefi’s flourless chocolate cake recipe that I found on Food52 and filled it with the homemade chestnut cream and chopped marrons glacés. The last step is to cover it with rich dark chocolate ganache and refrigerate it for a couple of hours before serving.

I’ve baked this cake three times in the last two weeks. The combination of the airy bittersweet cake, cold sweet chestnut cream, and unexpected marrons glacés pieces got me completely hooked. It also looks so elegant when sprinkled with powdered sugar and decorated with some leaves.

Chestnut Paste is incredibly rich and delicious when made from scratch and it can be used in countless ways from pastry filling to mousse and ice cream. Now that I’m done writing this long post, I’m going to have another slice of cake with a shot of espresso.

1. Preheat your oven to 425° F (220°C). Carefully make a long slice across the rounded top of the chestnuts with a sharp serrated bread knife. Be sure to cut through the shell only.
2. Place cut chestnuts in a small saucepan and cover with water. Bring to a simmer.
3. Once the water begins to simmer, remove the chestnuts from the water using a slotted spoon or a strainer and place them on a parchment lined baking sheet.
4. Roast for 20-25 minutes, or until the shells begin to peel back where you cut into them.
5. Remove sheet from the oven, place roasted chestnuts in a bowl and cover with a towel for 15 minutes to allow them to steam. Then proceed to peeling them.

1. In a medium saucepan over medium-high heat, simmer chestnuts with milk until soft about 10 minutes.
2. To make the sugar syrup, combine the sugar and water in a small saucepan and bring to a simmer until the sugar dissolves.
3. Drain chestnuts and puree in a food processor with the sugar syrup until smooth. Transfer to a medium bowl and chill in the refrigerator until cool, 30 minutes.
4. Fold in the rum, de-seeded vanilla pod, and whipped cream.

1. Preheat oven to 375° F (180°C) and line a 9″x13″ (25 x 35 cm) jelly roll pan with parchment paper. Grease the paper.
2. In the bowl of a standing mixer, beat the egg yolks with half of the sugar on high until the mixture is pale and very fluffy, about 5 minutes. Beat in the salt and vanilla then the sifted cocoa powder.
3. Wash and dry the bowl and whisk, then beat the egg whites on medium high until soft peaks form. With the mixer running, gradually add the rest of the sugar and beat until stiff peaks form.
4. Stir 1/4 of the egg white mixture into the egg yolks to lighten everything up. Then gently fold in the remaining egg whites.
5. Transfer the mixture to the prepared jelly roll pan and bake until the cake springs back and is dry to the touch, about 12 minutes. Let the cake cool in the pan for 5 minutes (the cake will deflate).
6. Turn it out onto a clean kitchen cloth that has been dusted with cocoa powder. Using the edge of the towel, gently roll the cake into a long cylinder. Let the cake cool completely in the towel while you prepare the ganache.

Place the chocolate in a medium bowl. Heat the heavy cream to a bare simmer, then pour it over the chocolate. Stir until smooth and let sit at room temperature until it cools to a spreadable consistency.

Putting it all together
1. Gently unroll the wrapped cake.
2. Spread the chestnut cream over the top and dot with marrons glacés.
3. Using the towel, roll the cake back into a tight cylinder and transfer to a large plate.
3. Spread the cooled ganache over the cake.
4. Drag your spatula or knife over the surface to give it a “barky” look.
5. Refrigerate for at least 2 hours before serving. Finish by decorating the plate with a generous dusting of powdered sugar.